Petit Robert Central

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Cold Holdingcritical
  Inspector note: Roasted Potato at 52F in reach-in refridgeration quiche at 46F.Roasted vegetable and chicken dish at 49F and 50F.Discontinue utilizing small reach-in refridgeration to cool items.Please utilize large walk-in unit as well as shallow pans.Please ensure all cold phf is holding at 41F and/or below.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Improper Maintenance of Floors
  Inspector note: Floors under equipment at bar storage rooms and kitchen equipment need to be kept clean and dry.Please provide.
  code 36-6-501.11-.12* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 8, 2011: 2 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.